How To Cook Gammon For Christmas

Gammon is a festive favorite that makes a delicious centerpiece for any Christmas table. Its tender, juicy meat and sweet, sticky glaze bring warmth and comfort to the holiday meal. Whether you serve it hot or cold, gammon is versatile, full of flavor, and surprisingly easy to prepare. The secret to a perfect Christmas gammon is to simmer it gently until tender and then roast it in the oven to give it a golden, caramelized finish. With the right glaze and a bit of patience, you can create a show-stopping dish that your guests will love.

1. Prepare the Gammon
   Start by choosing a good-quality piece of gammon — either smoked or unsmoked, depending on your preference. Rinse it under cold water to remove excess salt. Place it in a large pot and cover it with cold water. Add aromatics such as bay leaves, cloves, peppercorns, an onion (quartered), and a few slices of carrot or celery for extra flavor. Bring the pot to a boil, then reduce the heat to a gentle simmer. Cook for about 20 minutes per 500 grams of meat, or until the gammon is tender when pierced with a fork. If you like, you can replace half the water with apple juice, ginger ale, or cider for a sweeter taste.
2. Prepare the Glaze
   While the gammon is simmering, prepare a festive glaze. A classic Christmas glaze combines sweetness and spice — try mixing honey, brown sugar, Dijon mustard, and a touch of ground cloves or cinnamon. You can also use orange marmalade or maple syrup for a different twist. Stir the ingredients in a small saucepan over low heat until smooth and slightly thickened.
3. Roast the Gammon
   Once the gammon is cooked, remove it from the pot and let it cool slightly. Carefully peel off the skin, leaving a thin layer of fat underneath. Score the fat in a crisscross pattern using a sharp knife — this helps the glaze soak in and gives the gammon its signature look. Preheat your oven to 200°C (392°F). Place the gammon in a roasting pan lined with foil and brush it generously with the glaze. Roast for 20 to 30 minutes, basting with more glaze every 10 minutes until it develops a shiny, golden-brown crust.
4. Rest and Slice
   Remove the gammon from the oven and let it rest for about 10 minutes before slicing. This allows the juices to settle, keeping the meat moist and tender.
5. Serve and Enjoy
   Slice the gammon into thick or thin pieces, depending on your preference, and serve it warm or at room temperature. It pairs perfectly with roast potatoes, vegetables, mustard sauce, or even pineapple rings for a classic touch.

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